Roquefort and Almond Grapes

    40 minutes

    This is a great appetiser of red and green grapes coated with a Roquefort cheese mixture and rolled in toasted almonds.

    15 people made this

    Serves: 6 

    • 140g almonds
    • 110g cream cheese, softened
    • 90g Roquefort cheese
    • 1 1/2 tablespoons thickened cream
    • 110g seedless red grapes
    • 110g seedless green grapes

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Preheat oven to 190 degrees C.
    2. Place almonds in a single layer on a medium baking tray. Bake in the preheated oven 5 to 10 minutes, stirring occasionally, until lightly browned.
    3. In a food processor, coarsely chop toasted almonds. Transfer to a medium bowl.
    4. In a medium bowl, whip together cream cheese, Roquefort cheese and cream. Gently fold the seedless red grapes and seedless green grapes into the mixture to coat.
    5. Roll each grape in the chopped almonds. Place on wax paper and chill in the refrigerator until serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (12)


    I have always loved cheese and grapes and these were a big hit at a friend's birthday party. I just dumped all the grapes into the cheese mixture and stirred them, then speared each grape with a tooth pick, rolled it in the chopped almonds and put it on a platter. No mess at all and they looked great!  -  21 Jan 2006  (Review from Allrecipes USA and Canada)


    BIG HIT! If you like blue cheese (as in salad dressing) you will like this. I have always liked cheese and grapes together. This is a wonderful combination of flavors. Messy to make but divine to eat. My sister could not stay away from them.  -  07 Dec 2002  (Review from Allrecipes USA and Canada)


    I had a problem with this recipe, first because it seemed too bland, and then because it was somewhat messy to make. However, I love fruit and cheese. The second time I tried it, I added a 3-ounce package of cheddar cheese for more flavor and a bit of mayonnaise, rather than extra cream, for the right texture. It tasted very good, but if I make it again, I will serve the grapes and the Roquefort-Cheddar dip separately.  -  26 Jan 2003  (Review from Allrecipes USA and Canada)